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Serving: These muffins are perfect as a quick breakfast, snack, or even a light dessert.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
Variations
Vegan: Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and plant-based milk for a vegan version.
Other Fruits: Swap the blueberries for raspberries, blackberries, or even dried cranberries for a different flavor.
Nuts & Seeds: Add chia seeds, sunflower seeds, or almonds for an extra crunch and nutritional boost.
FAQ
Can I make these muffins gluten-free?
Yes, substitute the whole wheat flour with a gluten-free flour blend, and make sure your oats are certified gluten-free.
Can I use a different sweetener instead of honey or maple syrup?
Yes, you can use agave syrup, stevia, or coconut sugar as a sweetener alternative.
Can I add more vegetables to these muffins?
Yes, grated carrots or zucchini would be great additions for extra nutrients and moisture.
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